This is a homemade keto pudding recipe that can be cooked in about 10 minutes and requires only 5 simple ingredients. You can make chocolate or vanilla pudding that will take you back to your childhood and tastes 10 times better than boxed sugar-free pudding mixes!
Keto Pudding
My readers are huge fans of my quick keto dessert recipes and I know this keto chocolate pudding will be no exception. I think all of us grew up on some version of pudding, whether it be homemade or from a box mix. I remember seeing the bowl of chocolate pudding chilling in the refrigerator and I couldn’t wait for it to set. It always seemed to take forever!
Making a keto version of pudding is actually quite easy. It just requires a couple of swaps of ingredients. I adapted my recipe from this Serious Eats pudding because I wanted to use gelatin instead of xanthan gum, arrowroot powder, or cornstarch.
Ingredients needed
For this recipe you will need powdered gelatin, heavy cream, sugar free sweetener, cocoa powder, salt, and vanilla extract. You’ll notice this recipe does not contain egg yolks, so it is perfect for those who need egg free.
Powdered gelatin: I just use 1 teaspoon of the little packets of Knox gelatin from the grocery store. Using gelatin will give us a nice and thick creamy texture with a better mouthfeel than using xanthan gum.
Heavy cream: Both traditional chocolate pudding and a pudding mix calls for milk. I like to do a swap of heavy whipping cream and water to make it more keto friendly. Using all heavy cream is just too rich and calorie dense in my opinion.
Sugar free sweetener: Of course, most homemade pudding recipes use sugar. A simple swap for that is a keto sweetener of choice. I prefer Lakanto granulated sweetener which is a monk fruit and sugar alcohol blend.
Unsweetened cocoa powder: I use just regular Hersheys form the grocery store because that’s all my local store had. Almost all cocoa powders are 3g total carbs and 2g fiber.
Salt and Vanilla extract: Almost all desserts need these two ingredients to taste their absolute best. They both enhance the flavor in their own way.
Low carb vanilla pudding recipe
If you’re making the keto vanilla pudding, you would omit the cocoa powder and you may need less sweetener and salt depending on your tastes.
Tips
- After cooking the pudding, let it cool for 5 minutes, then cover with a sheet of plastic wrap before refrigerating to avoid developing a pudding skin.
- Use different flavor extracts to make keto pudding other than vanilla or chocolate. You could use a teaspoon of banana extract or lemon extract as well.
- If serving to guests, garnish the sugar-free dessert with keto whipped cream and shaved chocolate.
More quick keto desserts
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Easy Keto Pudding Recipe – Chocolate or Vanilla
This is a homemade keto pudding recipe that can be cooked in about 10 minutes and requires only a handful of ingredients. You can make chocolate or vanilla pudding that will take you back to your childhood and tastes 10 times better than boxed sugar-free pudding mixes!
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Servings: 4
Calories: 229
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Ingredients
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Instructions
Keto Chocolate Pudding
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Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin, sweetener, and salt. Whisk constantly until the gelatin is dissolved. Do not boil the liquid as it will denature the gelatin.
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Whisk in the cocoa powder and continue to whisk until the cocoa powder is completely incorporated.
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Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes and on the type of cocoa powder you used, you may need more salt and/or sweetener.
Keto Vanilla Pudding
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Add the cream and water to a medium saucepan over medium heat. Whisk in the gelatin and salt. Add just ⅓ cup of sweetener at this time. Whisk constantly until the gelatin is dissolved. Do not boil the liquid.
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Remove from the heat and stir in the vanilla. Taste for salt and sweetness. Depending on your tastes you may need more salt and/or sweetener.
Refrigeration procedure for both
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You can leave the pudding in the sauce pan, or you can carefully transfer it to a serving container. Optionally you can pour the chocolate pudding through a sieve if you notice any cocoa powder lumps. I only do this if I am serving to guests.
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Let the pudding cool for 5 minutes, then gently press a piece of plastic wrap on the surface of the pudding so it does not form a skin. Refrigerate for 2 to 2.5 hours to firm.
Serving
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Remove the plastic wrap and stir the pudding thoroughly. Divide the pudding into 4 portions and serve with keto whipped cream and some of a shaved sugar-free chocolate bar on top of the pudding, if desired.
Jennifer’s tips
- Dairy free option: Use coconut cream or full-fat coconut milk in place of the heavy cream for a dairy free version. Almond milk is not recommended as it would not produce a creamy pudding.
- Sweetener: I have linked to my favorite sugar substitute in the recipe card. This recipe is not reliant on a granulated sweetener so feel free to use your favorite, including powdered sweetener or a liquid version.
- Storage: Refrigerate the keto pudding in an airtight container for up to 4 days.
- Nutrition for low carb vanilla pudding: Calories 215, Fat: 22g, Carbs: 2g, Protein: 4g
Servings: 4
Nutrition per serving
Calories: 229 | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Fiber: 3g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
